F0000od, Health & Fitness
Pahrump Valley Gazette, Thursday, January 30, 1997 17
Diabetes
by Molly Williams RN.
Pahrump Valley Home Health
Diabetes simply stated is a mixed group of
clinical syndromes which is characterized by
high blood sugar. Diabetes is a lifelong dis-
ease. There is no cure. However with good
management diabetes can be controlled, There
are several types of diabetes with different
causes, different clinical courses, and different
treatment regimens. The common denominator
is high blood sugar.
When you have diabetes your body cannot
properly use the energy from the food you eat,
When you eat,
t
i ii ii iiiii ii i i
ii ii
Red Cabbage at its best
On the coasts of Europe, when a particular native
plant was first sampled for its culinary acceptability, one
could not have en-
visioned its even-
tual popularity
around the world.
It is the common
cabbage and today
we have the luxury
of choosing among
green, purple and
red varieties in the
produce section of
the supermarket.
Americans like it
sliced, whole, raw,
cooked, as a salad,
side dish or entree
ingredient.
One popular
recipe often in-
cluded in German
menus features
sliced red cab-
bage combined with apples in a sweet and tangy sauce.
Whirlpool Corporation home economists devised a
version that is
cooked conve-
niently and
speedily in the
microwave
oven. Red
wine vinegar
and brown
sugar provide
its distinctive
flavor. Serve
Sweet 'N Sour
Red Cabbage
and Apple
alongside a
German-style
schnitzel or
with baked
chicken for a
delicious fall
or winter din-
fieF.
Sweet and Sour Red Cabbage and Apples
1
cups)
3
2
(6 servings)
2 tablespoons regular margarine
large, tart apple, sliced into wedges (about 2
cups thinly sliced red cabbage
tablespoons firmly packed brown sugar
1 tablespoon water
2 tablespoons red wine vinegar
1/4 teaspoon salt
Combine margarine and apple in meduim-size glass
casserole or mixing bowl. Microwave at HIGH (100%)
for 2 minutes, stirring once, until slightly tender.
Add remaining ingredients. Cover loosely and micro-
wave at HIGH for 8 minutes or until cabbage is tender,
stirring twice during cooking time. Serve hot.
Nutrition Information (per serving)
Calories 90
Protein 1 g
Fat 4 g
Cholesterol 0
Carbohydrates 14 g
Sodium 133 mg
Whirlpool TimeSmart Tip:
USING PLASTICS IN YOUR MICROWAVE
OVEN: Some plastics are transparent to microwaves,
but vary in the temperatures they can withstand. Some
plastics that are suitable for warming food to serving
temperature will melt or distort during cooking at higher
temperatures. Read the manufacturer's directions. Use
the container only for foods recommended.
Back to basics cooking
The best in fusion cuisine is highlighted in Skinny cooking method. Even though lite soy sauce has less
Stir-Fry Stroga-
noff. This saucy
low calorie
recipe combines
the quickness of
Chinese stir-fry-
ing with the taste
of a classic en-
tree. The secret
to its great flavor
is naturally
brewed Soy
Sauce, which
provides a rich-
ness that
couldn't other-
wise be achieved
with this quick
sodium than
regular brewed
soy sauce, it re-
tains all of its
distinctive fla-
vor because it's
aged for full
flavor before
the salt is re-
moved. To
round-out this
delicious meal,
a side dish of
steamed green
beans provides
good color and
texture contrast
for the
stroganoff.
Skinny Stir-Fry Stroganoff
1/2 pound boneless tender beef steak
3 tablespoons soy sauce, divided
2 teaspoons cornstarch
1 large clove garlic, minced
2 tablespoons vegetable oil, divided
1 large onion, thinly sliced
1/2 pound fresh mushrooms, sliced
1/3 cup fat-free sour cream
2 tablespoons minced fresh parsley
Hot cooked egg noodles
Cut beef across grain into thin slices. Combine 1
Tbsp. lite soy sauce, cornstarch and garlic; stir in beef.
Let stand 2 minutes. Heat 1 Tbsp. oil in large skillet
over high heat. Add beef and stir-fry one minute;
remove. Heat remaining oil in same pan. Add onion;
stir-fry 3 minutes. Add mushrooms; stir-fry 2 min-
utes longer. Stir in beef and 1/3 cup water; bring to
boil. Remove from heat; add sour cream and remain-
ing 2 Tbsp.. lite soy sauce, stirring until blended. Just
before serving, stir in parsley. Serve over noodles.
Makes 4 servings
Each serving: 224 calories, 12 g fat, 38 mg
cholesterol., 500 mg sodium, 12 g car., 17 g pro-
tein.
i i
i illu
iiii iii
